Pasta With Roasted Vegetables

A rich, robust vegeterian pasta dish.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  large onion
• 1  eggplant
• 2  zucchini
• 2  bell peppers (red or yellow)
• 1  lb plum tomato
• 3  garlic cloves
• 4  tablespoons olive oil
• 1 1⁄4 cups tomato sauce
• 1  lb penne pasta
•  basil
•  parmesan cheese

Directions

1. Preheat over to 475 degrees.
2. Chop vegetables into 1 inch chunks; season with salt and pepper.
3. Pour olive oil and chopped garlic over vegetables.
4. Roast for 35 minutes.
5. Scrape vegetables into sauce pan, add tomatoe sauce, and heat.
6. Cook pasta until al dente.
7. Serve hot and sprinkle with chopped basil and parmesan on top.